baked macaroni and cheese

By barbara

Ingredients

• 3 tablespoon(s) butter, melted, for breadcrumbs
• 1 cup(s) Panko breadcrumbs
• 1/2 stick(s) butter
• 1/4 cup(s) flour
• 3 1/2 cup(s) milk
• 2 teaspoon(s) salt, or up to 3 teaspoons
• 1/4 teaspoon(s) black pepper
• 1 pinch(s) nutmeg
• 1 pinch(s) cayenne pepper
• 1/2 cup(s) grated Cheddar cheese
• 1/2 cup(s) grated Asiago or Parmesan cheese
• Juice of 1/2 lemon
• 4 cup(s) cooked macaron

Preparation

Step 1

1.Preheat oven to 400 degrees F.
2.Add Panko to melted butter and stir to combine. Set aside.
3.In a saucepan, melt butter over medium heat and add flour. Stir together until a smooth roux is formed. Add milk one cup at a time, whisking constantly to prevent lumps, and the seasonings, and cook slowly for about 5 minutes until the sauce thickens, stirring occasionally. If the sauce looks really thick add a little more milk. It should be thick but not pasty. Take the sauce off the heat and add both cheeses and the lemon juice. Toss with cooked pasta and pour into a baking dish.
4.Cover the macaroni and cheese with buttered bread crumbs and bake for about 20 minutes, or until the sides are sizzling and the bread crumbs have a golden color on them.